Description

A quick, comforting, and moist chocolate sheet cake with rich fudge frosting that stays tender for days and is perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour (250g)
2 cups granulated sugar (400g)
3/4 cup unsweetened natural cocoa powder (75g)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes)
1/2 cup vegetable oil (120ml)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water (240ml)
For the Fudge Frosting:
1/2 cup unsalted butter, softened (115g)
1/4 cup unsweetened natural cocoa powder (25g)
3 cups powdered sugar (360g)
1/3 cup whole milk (80ml), adjust for consistency
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and dust with cocoa powder. Set aside.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
Carefully add boiling water to the batter and stir gently until smooth. Batter will be thin.
Pour batter into prepared pan and bake for 30 to 35 minutes. Check doneness with a toothpick around 30 minutes; it should come out clean or with a few moist crumbs.
Let cake cool completely in the pan on a wire rack before frosting.
To make the fudge frosting, beat softened butter with cocoa powder until smooth. Gradually add powdered sugar alternately with milk, beating until spreadable. Stir in vanilla extract. Adjust milk or sugar to desired consistency.
Spread frosting evenly over cooled cake with a spatula. Optionally, sprinkle flaky sea salt on top.
Slice into squares and serve. Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.

Notes

Use boiling water to bloom the cocoa powder for rich flavor and moisture. Do not overmix the batter to keep the cake tender. Use room temperature eggs for better texture. Grease and dust the pan with cocoa powder to prevent sticking and add subtle chocolate flavor. Adjust frosting consistency with milk or powdered sugar as needed. The cake and frosting can be made a day ahead and stored separately. Optionally sprinkle flaky sea salt on frosting for a professional finish.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 380
Sugar: 38
Sodium: 320
Fat: 15
Saturated Fat: 7
Carbohydrates: 55
Fiber: 3
Protein: 5

Keywords: chocolate sheet cake, fudge frosting, easy chocolate cake, moist chocolate cake, sheet cake recipe, chocolate dessert, quick chocolate cake